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Rosemary Roasted Potatoes.
Redondo

Rosemary Roasted Potatoes

These rosemary roasted potatoes are crisp on the outside, fluffy on the inside, and filled with earthy flavor. A simple side dish that transforms any meal into a comforting, memorable experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Yukon Gold or baby red potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Equipment

  • Baking sheet lined with parchment paper
  • Mixing bowl for tossing potatoes
  • chef’s knife for cutting potatoes

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Wash and cut potatoes into halves or quarters, keeping pieces uniform.
  3. Toss potatoes with olive oil, rosemary, garlic, salt, and pepper until well coated.
  4. Spread potatoes evenly on prepared baking sheet, leaving space between pieces.
  5. Roast for 25–30 minutes, turning halfway, until golden and crispy.
  6. Serve hot, garnished with extra rosemary if desired.

Notes

For best results, use Yukon Gold or baby red potatoes and roast them at high heat. Fresh rosemary works beautifully, but dried rosemary is a fine substitute.